Pot Pork Canitas

Pot Pork Canitas

Pot Pork Canitas Ingredients:

¾ c. chicken broth, preferably organic
¾ c. fresh orange juice (approximately 2 large oranges)
3 T. lime juice
1 T. chili powder
½ t. smoked paprika
1 t. dried Mexican oregano
1 t. ground cumin
Sea salt and black pepper, to taste
2-3 T. extra virgin olive oil, divided
3½ – 4 lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
1 medium red onion, diced
1 medium jalapeno, diced
2-3 cloves fresh garlic, peeled and chopped

Pot Pork Canitas Directions:

1. In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.

2. Push the “Sauté” button on Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper, to taste, and cook until pork is browned on all sides, approximately 1-2 minutes per side.

Note: DO NOT use lid while using the “Sauté” function on an Instant Pot!

3. Once browned, transfer seared pork to a plate and repeat this process with additional olive oil and the rest of pork. Remove browned pork from the Instant Pot and set aside.

4. *Optional Step: Add remaining tablespoon olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.

5. Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal, making sure the steam release handle is positioned toward “Sealing.”

6. Press the “Manual” button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the “natural release” of the steam inside the Instant Pot. After that time, perform a manual “quick release” to vent any remaining steam to release lid, if necessary.

7. A few minutes before the steam is fully released, preheat oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer.

8. Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.

9. Once pork is under the broiler, press “Sauté” on the Instant Pot to reduce the cooking liquid by one half while the pork is broiling.

10. When finished broiling, remove baking sheet from oven and serve immediately with the reduced cooking liquid, fresh lime wedges, and chopped cilantro. Enjoy!

Pot Pork Canitas Notes:

This highly versatile and fall-apart-tender pork recipe can be served in many ways. Firstly, this seasoned, tender pork is delicious in lettuce wraps, tacos, salads, or served over rice.

The instructions for this recipe include a couple of optional steps that can be omitted to save time. For example, the aromatic blend of onion, jalapeno, and garlic does not need to be sautéed before cooking the pork, but doing so deepens and releases more flavor. In addition, the pork can be shredded and served as soon as it is cooked. However, the extra step of tossing it with some cooking liquid and broiling under high heat delivers the delicious, crispy edges found in traditional carnitas recipes.

Prep time: 15 minutes
Cook time: 55 minutes + 20-25 minutes for natural steam release
Serves: 4

Important Note: Different Instant Pot models offer different features and buttons. (These instructions are for the IP-Duo series).

Apple and Fennel Roasted Pork Tenderloin Recipe

Apple and Fennel Roasted Pork Tenderloin Recipe

Apple and Fennel Roasted Pork Tenderloin Ingredients:

2 firm Honeycrisp or Granny Smith apples, sliced
1 large fennel bulb, trimmed and sliced
1 large red onion, sliced
1 T. fresh sage, finely chopped
3 T. extra virgin olive oil, divided
1 T. balsamic vinegar
2 lbs. pork tenderloin, trimmed
Sea salt and black pepper, to taste

Apple and Fennel Roasted Pork Tenderloin Directions:

1. Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.

2. In a large bowl, toss the apple, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.

3. Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.

4. While the apples and veggies are roasting, place the pork tenderloin in the center of the second baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.

5. Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.*

6. Remove both sheet pans from the oven and allow the pork to rest for 10 minutes before slicing and serving with the roasted apple and vegetables. Enjoy!

For best results, prepare this recipe on two sheet pans, rather than one. The tenderloin releases a lot of juice while cooking, which can lead to soggy vegetables if they are all cooked together. If roasted separately, the apple and vegetables will have a chance to develop a deep, rich color, which leads to better flavor and a nicer presentation.

Tip: Use apple varieties that hold up well to heat. Honeycrisp and Granny Smith are good varieties for this recipe.

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

Please Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…

The minimum safe cooking temperature for fresh pork is 145°F. You can check the temperature with this:

Pulled BBQ Pork Sliders

Pulled BBQ Pork Sliders

Pulled BBQ Pork Sliders Ingredients:

  •  2 pound pork shoulder roast
  • 1 T. kosher salt
  • 1 ½ t. black salt
  • ¼ cup apple cider vinegar
  • ¾ cup prepared BBQ sauce
  • 2 whole cloves garlic, smashed, peels removed, roughly chopped
  • 1 small yellow onion, chopped
  • 2 T. shallot, minced
  • slider buns, opened with inside buttered and grilled (or toasted in the oven)
  • red cabbage, thinly sliced (optional)

Pulled BBQ Pork Sliders Directions:

Add the pork shoulder to slow cooker and season with salt and pepper.  Add cider vinegar, BBQ sauce, garlic, onion, and shallot. Cover and cook for 8 hours on low.

 The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands.

 Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color – or add any of your favorite toppings. Serve immediately.

Pulled BBQ Pork Sliders

The number one best seller on Amazon in Meat Cooking:

Oven Baked Barbecue Ribs

Oven Baked Barbecue Ribs

Oven Baked Barbecue Ribs Ingredients:

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
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